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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | Beans, pinto, canned (2 Cans) | 6 | cups, chopped | Collards | 6 | cloves | garlic minced | 1 | pepper | Jalapeno pepper, finely diced | 1 | medium (2-1/2" dia) | Onion, chopped | 3/4 | cup, chopped or sliced | Tomatoes CHOPPED | 1/8 | cup | cilantro, fresh, chopped | 4 | servings 2 oz | Rice, Long Grain, Wild – Uncle Ben’s |
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Steps
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Sequence
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Step
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| | 2 | Put water on for rice. Read package for instructions for your brand. | | 3 | Place a large pot of water to boil for the collard greens. | | 4 | Chop Collards and place aside until water boils.
Chop Tomatoes and Cilantro and place in pot with beans and 1 cup of water. Continue to simmer on low.
Chop Onions and Jalapeños and set aside to sauté.
Chop Garlic. | | 5 | Boil Collards for ten minutes. Then drain well. Place a large sauté pan on medium with some olive oil. Wen heated, add onion and jalapeño mixture and sauté until onions start to caramelize. Add garlic and cook for 1-2 minutes, then add greens and continue to sauté. You can add a little butter if you would like and salt and pepper to taste. | | 6 | Use a slotted spoon to move the bean and tomato mixture into the sauté pan with the collard green mixture. Combine and serve over rice. | | 7 | *** This dish is a bit spicy, if you prefer it to be less spicy I would substitute half a bell pepper for the jalapeño pepper. Or if you like it just a little spicy, take the seeds out of the pepper before chopping. *** |
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